Go Back

Cheesy Mexican Black Bean Quinoa Casserole

This healthy quinoa casserole is the perfect vegetarian weeknight dinner, and leftovers are great for meal prep.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Total Time 1 hour
Yield 6 - 8 servings

Ingredients

  • 1 cup uncooked quinoa
  • 2 tsp chili powder
  • 1/2 tsp cumin powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 can black beans, or 1 1/2 cups cooked
  • 1 can corn, or 1 1/2 cups cooked
  • 1 cup crushed tomatoes, canned or fresh
  • 1 bell pepper, diced (1 cup)
  • 1/2 cup onion, diced
  • 1 cup cheese, such as Daiya vegan, OR nutritional yeast
  • 1 cup water

Instructions

  • Preheat oven to 350 F. Line an 8-inch pan with parchment paper, and set aside. Drain the beans and corn. In a large bowl, combine all ingredients until well-mixed. Spread into the prepared pan, and bake on the center rack 28 minutes. Without opening the oven door even a little, turn off the heat and let the casserole sit in the closed oven for an additional 25 minutes. Remove, and serve. The casserole will firm up more overnight as well – store leftovers covered in the fridge for 3-4 days.
    Instant Pot Version: Add an extra 1/2 cup of water and set it to manual for 8 minutes. Thanks to reader Louise who came up with this version and left a comment to let us know it can be made in an instant pot!
    View Nutrition Facts